How big is your kitchen that you have room for a 48" range?

I have what many consider a nice sized kitchen with it being 15'8" long and I would not have room for a 48" range. Well I would, but I'd sacrifice all my cabinet space.

You don't need to get one with wifi, etc. And btw: You're better off with 2 separate wall ovens stacked than a double wall oven. If one of the ovens goes bad, they both go bad.

I have a Bosch 500 which has convection (a great thing) and not much more. Maybe don't look at top of the line.

One thing you have to consider carefully when choosing a 48" range is the exhaust hood requirements for it. Ideally the hood should be 54" wide, though many people will put in a hood that is 48" wide. Either way, you will need the accompanying correctly-sized ductwork and makeup air for that size hood. You will also forego upper cabinets to fit the wider hood - that may or may not be important to you. I personally would rather have 36" wide cooktop/rangetop and double wall ovens. You also don't have to bend with wall ovens which may or may not matter to you.

Regarding wall ovens, if you do a little researching, there are ovens that don't have Wifi. But digital controls are the way of the world. Bosch, Frigidaire and Kitchenaid offer wall ovens that do not have WiFi, so look into those. Bluestar is a brand that does not have digital controls nor all the electronic extras - but expect to pay abut $10-11k for Bluestar double wall ovens. I advise staying away from Viking, and also do not get "fingerprint-resistant" stainless steel, which is problematic, just regular stainless steel.

No one can tell you what would be better ... it really depends on what and how you cook.

In my previous house I had installed a Wolf DF 48" range. I always found one oven to be too small and the other too big. I also had a 24" Miele CSO XL which I loved and used most of the time. But I barely use ovens in general as I mostly grill meats, steam fish and steam/roast vegetables. We eat simple but good quality ... and I avoid baking or I would weigh 500 lbs ;-)

We built last year and this time I went with a Wolf 36" Induction range and another 24" Miele CSO XL. Again I mostly use the Miele CSO, with the big oven only used when entertaining. It is also 2 of us in the house most of the time now.

I have a 48" in a large kitchen, I didn't sacrifice any cabinet space. My favorite thing about it is the large cooking surface on top, and the griddle 2-3 times a week. BUT this is because my style of cooking is mostly using the gas burners, not the ovens. The larger oven is your standard 30" size, and the smaller one needs its own cookie sheets, trays etc. It's very useful for small batches of cookies, chicken nuggets, personal pizzas etc because it heats up so quickly. The surface area of a 48" is pure joy...yes, I have plenty of landing area on both sides but my favorite is still to use the cutting board on the griddle...perfect for utencils, oils etc while cooking. I chose mine because I dislike the look of wall ovens (I had wall ovens previously, they baked wonderfully), but that's just me, and no one needs to jump on this opinion and defend their wall ovens ;) Know your style, go to a high end appliance store and test a 48". My hood is also a 48" and at 1200 cfm it's plenty.